When smoking fish, be careful not to have the heat up too high as the sugar can burn.
When smoking fish, be careful not to have the heat up too high as the sugar can burn.
• 350 g ocean trout fillet, pin-boned, skin on (you can also use salmon) • ½ cup caster sugar • 1 tsp salt
• ½ cup jasmine rice • ¼ orange pekoe tea leaves • lime wedges, to serve SaLad
• 1 bunch baby pak choy, shredded • 1 bunch radish, trimmed, sliced • 1 green apple, cored, thinly sliced
• 1 cucumber, sliced into ribbons • 2 tbsps extra virgin olive oil • 1 tbsp rice-wine vinegar
• 2 tsps soy sauce • 1 tsp brown sugar
1) Sprinkle trout with 1 tsp each sugar and salt. Set aside 10 mins.
2) Line wok with two layers of foil. In a bowl, combine remaining sugar rice and tea. Add to wok. Cover loosely with foil and a tight-fitting lid. Heat on medium 8 to 10 mins until starting to smoke (see tip).
3) Place trout skin-side down on a small wire rack over wok. Put lid on. smoke 12 to 15 mins until opaque.
4) SaLad in a bowl, combine pak choy, radish, apple and cucumber. In a jug, whisk remaining ingredients. Season.
5) Flake trout over salad, drizzle with dressing and serve with lime wedges.
